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Kale Radish Salad with Roasted Yellow Bell Pepper Chive Pesto Vinaigrette
CALIZONA11Ingredients
30Minutes
110Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup pesto (about a half recipe Roasted Yellow Bell Pepper Chive)
- 1 1/2 Tbsp. champagne vinegar
- 1 Tbsp. lemon juice (– freshly squeezed)
- 1/2 tsp. sea salt
- 1 head kale (about 7 cups – chopped into thin strips)
- 1 Tbsp. extra-virgin olive oil
- 2 cups French breakfast radishes (– thinly sliced)
- 1/2 cup carrot (about half a carrot – shredded)
- 1/2 cup red cabbage (– minced)
- 1 yellow bell pepper (– diced)
- toasted walnuts (optional)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium570mg16% |
| Protein4g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A290% |
| Vitamin C250% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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